Easter Twirl Cupcakes

Easter Twirl Cupcakes


  • 170g soft butter
  • 215g sugar
  • 2 eggs
  • 265g flour
  • 6g yeast
  • 3/4 cup of milk
  • 1 pinch of salt or fine salt
  • 1/4  tsp vanilla extract or liquid vanilla
  • 1/2 vanilla pod


For topping:

  • ½ brick of whipping cream
  • ½ packet of whipped cream
  • ½ vanilla pod
  • 25g vanilla sugar
  • Food colouring 



  • Preheat the oven to 180°C (th.6).
  • In a bowl, whisk the soft butter, then add the sugar. Whisk well, and add the egg.
  • In another bowl, mix flour, vanilla seeds, baking powder and salt.
  • In a measuring cup, measure the milk and add the vanilla extract.
  • Then add 1/3 of the dry ingredients to the butter/sugar/egg mixture, then half of the liquids. Continue to incorporate, alternating and ending with the dry ingredients.
  • Pour the batter into cups, filling them 2/3 full.
  • Put in the oven for 20 min at 180°C.
  • Once baked, place your cupcakes on a wire rack to cool.
  • In a bowl, mix 1/2 sachet of whipped cream, 25g of vanilla sugar and the seeds of half a vanilla pod.
    Whip 1/2 brick of whipping cream for 1 minute then add the dry ingredients.
    Continue whisking until you get a fairly stiff consistency.
  • Using a piping bag with a star tip, pipe buttercream onto cupcakes. Decorate using your favourite easter sprinkles and candies*


*Tip - To make a multi-coloured buttercream, separate your buttercream onto separate bowls before adding colouring. Transfer one of the creams onto a piece of plastic wrap. Roll plastic wrap into a log shape and tie both ends to seal. Repeat with the other colours. Cut one end of each of the logs and place them into a piping bag (cut side down). Using a star tip, pipe the multi-colored cream onto the cupcake.